Liver Dumpling Soup (Soupe aux boulettes de Foie, Leberknödeln)

Ingredients

• 150 grammes calf's liver
• salt and pepper
• butter and oil
• 60 grammes butter
• 60 grammes onion
• half a spoonful chopped parsley
• 1 and a half eggs
• 40 grammes very fresh fine breadcrumb
• a pinch of fine salt
• a pinch of pepper
• a small pinch of Paprika
• white Consommé
• 1 and three quarter litres excellent beef Consommé

Instructions

1. Cut 150 grammes of calf's liver into small dice, season with salt and pepper, and sauté briskly with butter and oil.
2. Pound it, pass it through a sieve, and work the purée in a bowl until well smoothed.
3. Add 60 grammes of butter softened to a pomade, 60 grammes of onion chopped and melted in butter, half a spoonful of chopped parsley, 1 and a half eggs beaten as for an omelette, 40 grammes of very fresh fine breadcrumb, a pinch of fine salt, a pinch of pepper and a small pinch of Paprika; mix the whole well.
4. Form the quenelles with a dessert spoon and poach them in white Consommé, 15 to 20 minutes before serving.
5. Drain them at the moment, put them into the soup tureen, and add 1 and three quarter litres of excellent beef Consommé.